Description
This Best Ever Pumpkin Cheesecake is everything you want in a fall dessert, with a silky pumpkin-spiced filling, buttery crust, and rich cheesecake flavor. It is the showstopping slice everyone will be asking for.
Ingredients
Scale
- 2 cups (200 g) graham cracker crumbs
- 5 tablespoons (70 g) unsalted butter, melted
- 2 tablespoons (25 g) granulated sugar
- 1/4 teaspoon ground cinnamon
- 24 oz. (680 g) full-fat cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 cup (240 g) pumpkin puree
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup (120 g) sour cream
Instructions
- Preheat the oven to 325°F (165°C) and lightly grease a 9-inch (23 cm) springform pan.
- Combine graham cracker crumbs, melted butter, sugar, and cinnamon. Press firmly into the bottom of the pan and bake for 8 to 10 minutes.
- Beat softened cream cheese and sugar until smooth and creamy.
- Add pumpkin puree, sour cream, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Mix gently until smooth.
- Add the eggs one at a time, mixing briefly after each addition.
- Pour the filling over the prepared crust and smooth the surface.
- Bake for 55 to 70 minutes, until the edges are set and the center still has a slight wobble.
- Turn off the oven, crack the door, and let the cheesecake cool inside for about 30 minutes.
- Cool completely, cover, and refrigerate for at least 6 hours or overnight.
- Release the cheesecake from the springform pan, slice, and serve with whipped cream, caramel sauce, or toasted pecans.
- Prep Time: 10
- Cook Time: 15
- Category: Bakimg